Step 1: Cook the linguine according to package instructions in salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of pasta water for later use.

Step 2: While the pasta cooks, season the chicken pieces with salt, pepper, smoked paprika, and chili powder.

Step 3: In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until browned and fully cooked. Remove the chicken from the skillet and set aside.

Step 4: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.

Step 5: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer. Stir in Parmesan cheese and Dijon mustard until the sauce is creamy and smooth. Add crushed red pepper flakes if you want a touch of heat.

Step 6: Return the cooked chicken to the skillet and toss to coat in the creamy sauce. Adjust seasoning with additional salt and pepper if needed.

Step 7: Add the cooked linguine to the skillet, tossing everything together until the pasta is evenly coated. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

Step 8 (Optional): Stir in sautéed mushrooms, bell peppers, or spinach for added flavor, texture, and color.

Step 9: Garnish with freshly chopped parsley and extra Parmesan cheese before serving. Serve immediately while warm and creamy.